Does a vegan gluten-free triple chocolate banana bread need an explanation? I think not ;) . It was an off occasion when I felt inspired to make something more traditional and comforting, and all I can think of saying is that it's super chocolatey, banana-y, moist, and delicious! I'll let the recipe do the rest of the talking ;) . Enjoy it!
Triple Chocolate Banana Bread
A rich gluten-free banana bread with triple the chocolate. Moist, delicious vegan banana bread recipe, made without refined sugar.
- Prep Time: 10 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baked
- Cuisine: Dessert
Ingredients
Bread Ingredients:
- 4 ripe bananas (I used frozen ones that I thawed out)
- ½ cup olive oil (or any other baking oil)
- 1 cup maple syrup (or another liquid sweetener)
- ¾ cup non-dairy milk (I used almond milk)
- 1 tbsp pure vanilla extract
- 1 cup brown rice flour
- ½ cup buckwheat flour
- ½ cup potato starch
- 2 tbsp cocoa powder
- 1 tsp cinnamon
- 1 tsp guar gum
- 1 ½ tsp gluten-free baking powder
- 1 tsp baking soda
- 1 cup vegan chocolate chunks (chocolate chips would work too)
Chocolate Topping Ingredients:
- ½ cup coconut oil
- ¼ cup cocoa powder (or carob powder)
- 3 tbsp liquid sweetener of your choice (I used maple syrup)
- 1 tsp pure vanilla extract
- pinch of salt
- 1 tsp tapioca starch
Instructions
- Preheat oven to 350F. Line a bread loaf pan with parchment paper and set aside.
- Place bananas, olive oil, non-dairy milk, maple syrup, and vanilla in a food processor and blend until smooth.
- Transfer mixture to a large mixing bowl. Add all remaining bread ingredients, except chocolate chunks, and mix thoroughly with a wooden spoon. Fold in chocolate chunks.
- Bake for 1 hour and 15 minutes, or until a skewer inserted in the center comes out dry. Allow bread to cool for 10 minutes and then transfer to a cooling rack or a serving dish to cool a bit more (unless you love your bread hot :) ).
- While cake is baking, prepare the chocolate topping by following the directions in this DIY Gluten-Free Vegan Magic Shell recipe (except you’re only making half the batch).
- Once the cake has cooled enough to your liking, drizzle with the chocolate topping and Enjoy! Refrigerate any leftovers.
Tejasvini says
Great recipe Audrey! I just made it and it came out great even with my substitutions. I substituted arrowroot flour for the potato starch and medjool dates for the maple syrup. I just blended the non-dairy milk with the bananas, dates, and vanilla. Then added the olive oil and mixed into the dry ingredients. It came out delicious. I added walnuts and raisins to half of it for the nut-lovers in the house. Altogether was absolutely delicious. Everyone loved it.
For anyone wanting to try it with dates instead of maple syrup it should be about 10-12 dates depending on how sweet you like it.
Audrey says
I'm so happy you enjoyed it and thank you so much for sharing all the substitutions and what worked for you. Sounds delish! :)
Tejasvini says
Hi Audrey,
I'm new to your website. Your recipes are amazing. I'm wondering what you would suggest as a replacement for potato starch. I seem to have an allergy reaction to potato starch but I have no problem eating potatoes. I was thinking to maybe substitute the starch with a small white or sweet potato. Your thoughts or any suggestions?
Audrey says
Hi Tejasvini. Thanks very much :) You can use arrowroot, tapioca starch, or cornstarch instead in equal measure in place of the potato starch.
Yelena says
This was absolutely delish! Thank you!! I used white rice flour as that’s what I had available and omitted the guar gum.
Audrey says
Hi Yelena, so happy you enjoyed this and thanks for sharing what worked for you!
AlyssaBug says
Would it be okay to substitute applesauce for the oil?
Audrey says
Hi Alyssa. I haven't tried it out. My gut feeling is maybe half half -- 1/4 cup oil, 1/4 cup applesauce would work. If you give it a try, I'd love to hear how it turns out with applesauce. By the way, there's an oil-free section on the recipes page you might enjoy if you're looking for strictly oil-free goodies :)
Ricky says
Oh, I want this right now! Not sure if I can find guar gum anywhere near me. Is it a very essential ingredient?
Audrey says
Hi Ricky,
So sorry I completely missed your question and just noticed it unanswered now. You could get by without it. It just helps the texture & crumb, but there are enough bananas in this to make a good bread either way. Xantham gum in place of guar gum will work well too.
Happy New Year!
Laura@Baking in Pyjamas says
Audrey, that looks delicious. I love the moistness and the darkness from the chocolate. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Audrey says
Thanks a lot, Laura! I love the moistness and flavor of the chocolate in this banana bread as well. See you at Sweet and Savoury Sunday :)
Shirley @ gfe & All Gluten-Free Desserts says
Oh, Audrey, this bread looks absolutely fabulous! Must add it to a banana bread roundup that I have planned for the near future! Thanks so much for sharing it on Gluten-Free Wednesdays with us all. :-)
xo,
Shirley
Audrey says
Thanks Shirley! Look forward to the roundup -- banana bread is a must in everyone's life ;)